(Makes 32 Truffles using a #70 scoop)

Make some homemade chocolate truffles for your sweetheart! These European-style hand-rolled chocolates are superb and make great gifts.

What You Will Need

• ½ cup heavy cream
•  1 lb. semi-sweet dark chocolate, chopped or chocolate chips
•  4 Tbsp. unsalted butter, softened at room temperature
•  2 Tbsp. liqueur of choice or dessert wine, such as a Muscat
•  Chopped nuts, crystallized ginger, toasted coconut

How To Make the Truffles

Pour heavy cream in a heavy saucepan. Cook over medium-high heat just until it comes to a boil.  Add chocolate, reduce heat to low, and stir in until melted. When chocolate is melted, remove from heat, add the butter and continue to mix until you have a thick cream chocolate sauce. Mix in the liqueur or dessert wine of choice and pour chocolate ganache onto a plain sheet pan (avoid non-stick pans) and refrigerate 10-15 minutes or until firm.

After the ganache is set, scoop into truffles onto a pan lined with parchment paper, scraping with a small sorbet scoop. You may use numbers 40, 60, 70, or 100, depending on desired size. We used a size 70 scoop. Level each scoop using the lip of the pan, and refrigerate 5-10 minutes before continuing the process.

Gently roll the truffle in your hands. This will slightly heat it up, making it easier for the toppings to stick to the chocolate. Roll the truffle in various toppings of choice, like chopped nuts, crystallized ginger or toasted coconut. Refrigerate again before boxing or serving.